Spicy Miso Chicken Wings and Drumettes with quinoa fried rice

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Fried chicken wings / drums are a favorite season, but whether you are watching a game or not, they make a fun meal. We baked our version in the oven for a lighter twist and served them in a spicy (or not) sauce and salty.
Smarts: The trick to grilling wings / drumettes is 1) flush them in the baking powder (to draw moisture) and 2) grill them with some space between them to allow air to flow.

Ingredients:

Spicy Miso Chicken Wings and Drumettes:

-Chicken, small wings and drumettes - 1 1/2 lbs
-Baking powder - 1 1/2 tsp
-Salt - 1/2 tsp
-Limes - 1, wedges
-Spicy miso sauce (ingredients listed separately) - ~1/2 cup
-Sesame seeds, white - 2 tsp

Spicy Miso Sauce:

-Water - 1/2 cup + 2 Tbsp
-Soy sauce, low-sodium - 1/3 cup
-Sugar - 2 Tbsp
-Miso paste - 1 Tbsp
-Chili garlic sauce - 2 tsp (sub any hot sauce)
-Cornstarch - 1 Tbsp

Quinoa Fried Rice:

-Oil, cooking - 1 Tbsp
-Frozen vegetables, any mix - 2 cups (look for stir-fry or Asian mixes)
-Spicy miso sauce (ingredients listed separately) - ~1/2 cup
-Quinoa, cooked (leftover from Tuesday) - 1 1/2 cups

Prep:

1. Chicken - (If prepared just before cooking, heat the oven before proceeding to prepare.) Dried wings and drums. Cast with baking powder and salt. Set aside for 20 minutes.
2. Limes - Slice limes into wedges.

Make:

1.Heat up to 450F / 232C.
2.Line a pan with leaves. Place a safe cooling rack for the furnace on top.
3.The top cooling rack with chicken wings and drum, leaving some space in between them so the air can circulate (which will make them brittle). Grilled chicken until cooked and crisp and golden on the outside, halfway to cook, ~ 35 minutes.
4.While the chicken cooks, make the sauce. In a small pan combine the first portion of water, soy sauce, sugar, miso paste and garlic chili sauce. Put the pan on fire just high. Bring to a boil.
5.Whisk together the second part of water and cornstarch. Add the sauce and continue to boil until the sauce is thick, 2 to 3 minutes. Set aside.
6.When the chicken is almost finished roasting, heat a pan over medium heat. Add the oil and then refrigerate the vegetable oil. Stir until the vegetables are defrosted and any moisture has been cooked, for 5 to 6 minutes. Add half a spicy miso sauce (reserve the other half) and quinoa. Stir for 1 minute to heat quinoa.
7.When the chicken is finished, toss it with the other half of the spicy miso and sesame seeds.
8.Serve chicken with fried quinoa and lime wedge on side. Enjoy!

Source: https://www.cooksmarts.com/

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